Original: $93.91
-65%$93.91
$32.87The Story
Aguerrido is a brand that comes from the heart of the state of Guerrero, one of the least represented mezcal producing states due to the difficulties with narco-trafickers in the area. Here we have a collective of well-known and seasoned maestros mezcaleros, with different expressions that each will take you on a wonderful journey.
Don Antonio is a maestro that conveys joy and deep knowledge for his craft.
He produces in a sort of mini valley where a lot of crops are grown. Sheep, & chicken roam around. His backyard was packed with cabbages when we came to visit.
His taberna had a special vibe, one where a lot of great mezcal sessions have been held.
| Maguey: | A.Cupreata (Papalote), wild 8-14 years, Ash soil |
| Mezcaler@s: | Don Antonio Sonido |
| Location: | Pantitlan, Guerrero |
| Elevation: | 1830 |
| Production Date: | see batch |
| Batch Size: | see batch |
| Oven: | Conical underground, with stone, cooked for 8 days w/white & yellow oak + tepehuaje |
| Milling: | Mechanical grinder |
| Fermentation: | Ayacahuite wood vat for 6 days |
| Destillation: | Double distillation copper alembic |
Description
Aguerrido is a brand that comes from the heart of the state of Guerrero, one of the least represented mezcal producing states due to the difficulties with narco-trafickers in the area. Here we have a collective of well-known and seasoned maestros mezcaleros, with different expressions that each will take you on a wonderful journey.
Don Antonio is a maestro that conveys joy and deep knowledge for his craft.
He produces in a sort of mini valley where a lot of crops are grown. Sheep, & chicken roam around. His backyard was packed with cabbages when we came to visit.
His taberna had a special vibe, one where a lot of great mezcal sessions have been held.
| Maguey: | A.Cupreata (Papalote), wild 8-14 years, Ash soil |
| Mezcaler@s: | Don Antonio Sonido |
| Location: | Pantitlan, Guerrero |
| Elevation: | 1830 |
| Production Date: | see batch |
| Batch Size: | see batch |
| Oven: | Conical underground, with stone, cooked for 8 days w/white & yellow oak + tepehuaje |
| Milling: | Mechanical grinder |
| Fermentation: | Ayacahuite wood vat for 6 days |
| Destillation: | Double distillation copper alembic |
